PHILADELPHIA-Cappuccino Cheesecake Frozen Dessert

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter or margarine, melted
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. MAXWELL HOUSE Instant Coffee, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups thawed COOL WHIP Whipped Topping

1. Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan.
2. Combine graham crumbs, butter, 2 Tbsp.
3. sugar and 1 tsp.
4. coffee; press 1/2 cup onto bottom of prepared pan.
5. Beat cream cheese, remaining sugar and coffee in medium bowl with mixer until blended.
6. Gently stir in COOL WHIP.
7. Spread 1/3 of the COOL WHIP mixture over crust; sprinkle with 1/3 of the remaining crumb mixture.
8. Repeat layers twice.
9. Freeze 4 hours or until firm.
10. Use foil handles to remove dessert from pan.
11. Let stand at room temperature 10 min.
12. to soften slightly before slicing to serve.

graham cracker crumbs, butter, sugar, coffee, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/philadelphia-cappuccino-cheesecake-frozen-dessert-182139.aspx (may not work)